Blueberry Scones

These scones are light, buttery and sweet. Perfect for breakfast or your afternoon Tea. Serve these tasty scones with lemon curd and clotted cream. This recipe works as well as a gluten free recipe.

What you need:

1 1/2 cups self rising flour (or gluten free self rising flour)

1 cup fresh bluberries

1/3 cup of unsalted cold butter

1/2 cup heavy cream

1/2 cup granulated sugar

1 1/2 tsp vanilla paste or real vanilla extract

pinch of salt

1 1/4 tsp baking powder ( gluten free if needed)

1 egg yolk

Add and mix all the dry ingredients in a large bowl. Add your butter to the dry ingredients. Now quickly rub your cold butter into the flour, so that it will have a bread crumb or sand like consistency. Add the blueberries to your butter crumbs. Now with a wooden spoon stir in your heavy cream, carfully not to over mix it. You want a nice soft dough. Let the dough rest for 10-15 in the fridge. Meanwhile preheat the oven to 220C or 420F . Take a baking sheet and lay it out with parchment paper. Butter the parchment paper slightly. Take out your dough and form it into a circle (about 20 cm wide, and 3-4 cm high) on a slightly dusted surface ( use your self rising flour here, cause that is what we work with). Cut out with a sharp long knife,equal triangles and set the scones on our prepared butterd sheet. Now egg wash the scones (only on top) with the egg yolk. Bake them for 10-13 min ( depending on your oven) until they are golden. Sterve warm.